Name: German Marzipan Cookies Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: German
Ingredients: 2 cups blanched almond flour; 1 cup powdered sugar; ¼ teaspoon salt; 2 large egg whites; 2 teaspoons almond extract; ½ teaspoon rose water (optional); ½ cup powdered sugar; ½ cup blanched almond flour; 1 large egg, separated; 1/3 cup blanched (skinless) almonds, sliced in half

If you’re looking for a sweet treat that feels like a warm hug from Germany’s past, you’re in the right place. I’m excited to share my ultimate German Marzipan Cookies Recipe — these little gems, known as Bethmännchen, come straight from my family’s holiday traditions and are surprisingly simple to make at home. You’ll love how chewy and nutty they turn out, with that delicate almond flavor and a charming almond slice on top that makes each cookie look like a tiny work of art. Stick around, I’ll guide you through every step so your batch comes out perfect every time!

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Why You’ll Love This Recipe

Simple, Authentic Ingredients: It uses just a handful of pantry staples to create real German holiday flair.
Perfect Texture: Chewy on the inside with a gentle bite on the outside that’s delightfully satisfying.
Impressively Elegant: Those almond slices on top add charm with minimal effort — perfect for gifting or entertaining.
Great for All Skill Levels: Whether you’re a baking newbie or a pro, you’ll find success with this foolproof recipe.

A clear glass jar filled with round, light brown cookies, each topped with two pale almond slices, some cookies are inside the jar and a few are placed on a white plate set on a white marbled surface. The cookies have a soft, slightly crumbly texture with a warm golden color. In the blurred background, there is a copper teapot and some green pine branches that add a festive feel. The lighting highlights the cookies' texture and almonds, creating a cozy, inviting atmosphere. photo taken with an iphone --ar 2:3 --v 7 - German Marzipan Cookies, Bethmännchen, German holiday cookies, almond cookies recipe, traditional German sweets

Ingredients You’ll Need

The magic behind this German Marzipan Cookies Recipe lies in the quality of its simple ingredients. I always opt for fresh blanched almond flour and lightly flavored rose water to get that authentic, delicate aroma. You won’t need any fancy components — just honest ingredients that blend beautifully together.

Flat lay of blanched almond flour in a small white ceramic bowl, powdered sugar in a separate small white ceramic bowl, a pinch of salt in a tiny white ceramic bowl, two whole large brown eggs with clean shells, sliced blanched almonds arranged neatly on the surface, a small white ceramic bowl with clear almond extract, a small white ceramic bowl with translucent rose water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - German Marzipan Cookies, Bethmännchen, German holiday cookies, almond cookies recipe, traditional German sweets

Blanched almond flour: This is the backbone of your cookies. I recommend using finely ground almond flour for a silky texture.
Powdered sugar: It blends seamlessly with almond flour, making the dough sweet and tender.
Salt: Just a pinch to balance the sweetness.
Egg whites: They bind the ingredients perfectly without adding heaviness.
Almond extract: Boosts that classic almond flavor — don’t skip it!
Rose water (optional): Adds a subtle floral note I personally love, but it’s totally optional if you’re not a fan.
Whole egg (separated): Used to help glaze the cookies for a beautiful golden finish.
Blanched almonds, sliced in half: These give each cookie its signature look — plus that satisfying crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this German Marzipan Cookies Recipe is — you can tweak it a little to fit whatever mood you’re in or make it extra special for the holidays. Here are a few ways I’ve experimented with it over the years:

Classic Rose Water Addition: I discovered this trick when I added rose water for a subtle floral hint, and it elevated the cookies beautifully, especially for festive occasions.
Chocolate Dip: For a modern twist, I dipped half of each cookie in melted dark chocolate — my family goes crazy for that combination!
Gluten-Free Variation: These cookies are naturally gluten-free, but if you want an extra nutty kick, try swapping half of the almond flour for hazelnut flour.
Adjusting Sweetness: I’ve found reducing the powdered sugar slightly works well if you prefer less sweetness without sacrificing texture.

How to Make German Marzipan Cookies Recipe

Step 1: Prepare the Marzipan Dough

Start by mixing the almond flour, powdered sugar, and salt in a bowl — I like to sift the powdered sugar first to avoid lumps. Next, gently fold in the egg whites, almond extract, and optional rose water until a soft, slightly sticky dough forms. It might feel a bit tender but resist the urge to add flour; this is just how marzipan dough should feel. Chill the dough for 20 minutes if it seems too sticky to handle easily.

Step 2: Shape Your Cookies

Once your dough is ready, divide it into about 15 equal pieces and roll each into a small ball — aim for about 1-inch diameter. Then, press three blanched almond halves gently into each ball in a triangle pattern. This is the signature look and trust me, it’s worth the little effort! Place the cookies on a parchment-lined baking sheet, leaving a little room between each one.

Step 3: Egg Wash and Bake

Brush each cookie with the egg yolk you separated earlier — this adds a beautiful golden sheen and helps the almonds stick well. Pop the tray into a preheated 350°F oven and bake for about 12-15 minutes. Keep a close eye during the last 5 minutes because these cookies brown fast. They should be lightly golden but not too dark. Let them cool on the sheet for a few minutes because they firm up as they rest.

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Pro Tips for Making German Marzipan Cookies Recipe

Use Fresh Almond Flour: I learned that fresher almond flour leads to better texture and flavor; if possible, grind your own blanched almonds.
Don’t Overwork the Dough: Mixing just until combined keeps your marzipan tender and chewy rather than tough.
Watch the Oven Closely: These cookies bake quickly, and a few minutes difference can change their chewiness — keep an eye near the end!
Almond Placement Matters: Gently pressing almonds too hard can flatten cookies, so be delicate to keep their shape intact.

How to Serve German Marzipan Cookies Recipe

A woman's hand holds a small round cookie with a light golden color and a single almond pressed on top. In the background, there is a white plate filled with similar cookies of the same size and shape, all light golden and smooth with almond decoration. Behind the plate, more cookies are placed on a black wire rack. Green pine branches are scattered around the scene on a white marbled surface, with a spool of brown twine and a pair of black scissors nearby, adding a cozy and rustic feel. photo taken with an iphone --ar 2:3 --v 7 - German Marzipan Cookies, Bethmännchen, German holiday cookies, almond cookies recipe, traditional German sweets

Garnishes

I usually keep it simple and let the sliced almonds shine, but if you want to add a little extra, a light dusting of powdered sugar or a drizzle of melted dark chocolate can be lovely. Sprinkle a few rose petals around for a delicate touch if you used rose water — it makes for a beautiful presentation that guests love.

Side Dishes

These cookies pair wonderfully with a cup of strong coffee, a warm mug of spiced tea, or even a glass of mulled wine during the holidays. I like setting them out with a cheese board for a unique sweet contrast, or simply alongside a bowl of fresh berries for a bit of freshness.

Creative Ways to Present

For special occasions, I love arranging the cookies on a festive platter with sprigs of fresh rosemary and tiny pinecones to invoke that cozy winter vibe. Another fun idea is stacking them in clear mason jars tied with a ribbon — they make perfect homemade gifts that always get compliments!

Make Ahead and Storage

Storing Leftovers

I store my leftover German Marzipan Cookies in an airtight container at room temperature, layered between parchment paper. They keep wonderfully for about a week, maintaining their chewiness and flavor without drying out, making them a perfect make-ahead treat.

Freezing

If I want to prepare in advance, I freeze the unbaked dough balls arranged on a baking sheet, then transfer them into a freezer bag once solid. When I’m ready to bake, I just thaw them in the fridge overnight and press in the almonds — freezing really helps with shaping and timing during busy holiday prep.

Reheating

To freshen up stored cookies, I gently warm them in a 300°F oven for about 5 minutes — it revives the texture and flavor without drying them out. Microwave reheating tends to make them too soft, so I avoid that.

FAQs

Can I make this German Marzipan Cookies Recipe nut-free?

Unfortunately, no — almonds are the star ingredient here, providing both flavor and texture. For nut allergies, you might consider alternative recipes tailored for nut-free diets.
Is rose water necessary for authentic flavor?

Rose water is traditional and adds a delicate floral note, but it’s optional — the cookies taste wonderful without it too. I usually add it for special occasions.
How do I know when the cookies are done baking?

Look for a light golden color on the edges and a firm texture to the touch. The cookies should still be slightly soft in the center so they stay chewy after cooling.
Can I use whole almonds instead of sliced?

Sliced blanched almonds provide the perfect delicate crunch and classic look. Whole almonds might overpower the cookie’s texture, but you could try cutting them yourself if you can’t find sliced.
What’s the best way to store these cookies?

Store them in an airtight container at room temperature, layered with parchment paper, for up to one week. This preserves their chewiness and flavor best.

Final Thoughts

German Marzipan Cookies have a special place in my heart — every bite takes me back to cozy winter afternoons with family, laughter filling the air. They’re easy enough to whip up on a whim but elegant enough to impress at any holiday gathering. I truly hope you give this recipe a go and create your own little tradition around these charming Bethmännchen. Trust me, once you taste them fresh out of the oven, you’ll understand why they’re such a beloved classic!